Succulent Pork

photoThere’s nothing better than a meal whipped up from all the “randoms” in the refrigerator. You know what I’m talking about too when I refer to those sauces, butters and leftover veggie scraps that otherwise appeal to no one which is why they’re just taking up space.

Tonight these randoms made delicious culinary sense. Homemade apple sauce, organic tomatoes, an allium and an adventurous selection of spices and poof! – you’ve got a nourishing, resourceful meal that’s ready in as long as it takes you to wash up from the day.

Pork absorbs juices well which is why I felt confident about using the apple sauce plus the tomatoes counter balance the sweetness with acidity. They are a great pair for a stewy dinner. As long as the meat is cut into 1″x1″ cubes, 1 hour should be all it takes for the meat to take on the flavors of its sauce – which by then will be more like a reduction.

Take the plunge the next time you have fresh meat on hand and a few unassuming things lingering in the refrigerator. Both your belly and the space you’ve created will thank you.

Serves – many. Depending on how much meat you start with. Enough for 2 with lots of yummy leftovers.

  • 1.5 – 3 lbs of pork loin – alternatively shoulder cuts can be used, you’ll just have a bit more fat which only lends more flavor
  • 1/2 quart, or 2 cups of unsweetened apple sauce (pear sauce would be nice too)
  • 1 can organic chopped tomatoes
  • 1 onion, chopped
  • 2 Tbsp creme fraiche
  • few leaves of kale or other greens
  • coconut oil, sea salt & spices (such as: chili powder, garlic powder, cayenne, thyme, sage, ground coriander, ground cumin etc).

Set a cast iron pan over medium high heat, add coconut oil and once melted and the pan hot, add chopped onion. Include pork and a dash of salt. Sear all sides and edges for a few minutes. Add both apple sauce and tomato sauce and any spices you’re using. Bring to a gentle boil, reduce to a simmer and put the lid on. Go take a nice long shower and put on comfortable clothes. Before serving add greens and let cook until wilted and reduced. Keep the lid off and allow a bit of time for the excess juices to evaporate. Turn off heat and add creme fraiche. Stir until mostly incorporated. Enjoy as is or with a side of steamed basmati rice.